Hazelnut pesto with orange and ricotta

Ingredients:

• 1/3 cup lightly toasted hazelnuts
• 3 cups loosely packed fresh basil
• 1 teaspoon chopped garlic
• 1 teaspoon orange zest
• 0.5 cups coarsely grated aged pecorino
• 0.5 cups extra-virgin olive oil
• 0.5 cup ricotta

Preparation:

1. Place the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest, and 1/4 teaspoon salt and pulse until finely ground.
2. Add the pecorino and pulse until evenly distributed. With the processor running, slowly pour in the olive oil and pulse until combined. Transfer to a bowl and stir in the ricotta.